rockhoundfan
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I'm brewing two IPAs this weekend. I plan on using distilled water, CaSO4, and CaCl2 for the mash and sparge. I'll also use 10% phosphoric acid for mash pH adjustment. I was going to target a pH of ~5.3 - 5.4. My question is if I use Bru'n water, what profile best suits these two IPAs? This is my third batch of brew since I have been working with changing water profiles so I am a little concerned.
Chinook IPA:
10 lbs Rahr 2-row Pale
0.75 lbs. Belgian Caramel Pils
0.25 lbs. Briess Caramel 120
0.75 oz. Chinook (60 min)
0.5 oz. Chinook (10 min)
0.5 oz. Chinook (1 min)
1 oz. Chinook add to secondary fermenter
Dead Ringer IPA:
11 lbs. Rahr 2-Row
1 lbs. Briess Caramel 40
0.75 oz. Centennial (60 min)
1 oz. Centennial (20 min)
2 oz. Centennial (5 min)
1 oz. Centennial add to secondary fermenter
Any help would be greatly appreciated!
Chinook IPA:
10 lbs Rahr 2-row Pale
0.75 lbs. Belgian Caramel Pils
0.25 lbs. Briess Caramel 120
0.75 oz. Chinook (60 min)
0.5 oz. Chinook (10 min)
0.5 oz. Chinook (1 min)
1 oz. Chinook add to secondary fermenter
Dead Ringer IPA:
11 lbs. Rahr 2-Row
1 lbs. Briess Caramel 40
0.75 oz. Centennial (60 min)
1 oz. Centennial (20 min)
2 oz. Centennial (5 min)
1 oz. Centennial add to secondary fermenter
Any help would be greatly appreciated!